Pork Black Bean And Sweet Potato Stew Pressure Cooker Food

PORK, BLACK BEAN AND SWEET POTATO STEW-PRESSURE COOKER

Steps:

• Cover beans with 2" water in large saucepan and heat to boiling; let boil, uncovered, 2-3 minutes.
• Remove from heat, cover and set aside for at least 1 hour and up to 4 hours.
• Drain soaking water and rinse.
• Cut pork roast into 6 slices, 1 1/2-2" thick; cut slices into halves.
• Sauté pork, onion, and garlic in oil in pressure cooker over medium heat until browned, about 10 minutes.
• Stir in beans and remaining ingredients, except sweet potatoes.
• Close and seal lid; cook 12 minutes at 15 pounds pressure, according to manufacturer's directions.
• Immediately cool cooker under cold water and open lid.
• Add sweet potatoes to pressure cooker.
• Close and seal lid; cook at 15 pounds pressure until sweet potatoes are tender, 2-3 minutes.
• Immediately cool cooker under cold water and open lid.

FEEL GOOD SWEET POTATO STEW

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
• Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

PORK AND BLACK BEAN STEW

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
• Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

CUBAN PORK AND SWEET POTATO STEW

Steps:

• Add pork, sweet potatoes, Rotel, green pepper, black beans, garlic, orange juice, green onions, red onion, salt, cumin and pepper to slow cooker; cover and cook on low setting for 6-8 hours or on high setting for about 4 hours.
• Stir in lime juice, cilantro and parsley; cover slow cooker and cook for 10 minutes more.

PRESSURE-COOKER BLACK BEAN SOUP

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pressure cooker. Heat through., Sprinkle soup with pepper. Garnish with reserved corn and cilantro., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with toppings.

PORK SWEET POTATO STEW

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
• Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
• Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
• Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

PORK AND SWEET POTATO STEW

Steps:

• In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a large saucepan coated with cooking spray, cook pork in oil until pork is browned on all sides. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat and vegetables are tender. Stir in parsley.